What You’re Not Gonna Learn In That Cookbook

by Slavo on January 10, 2010

I get asked a lot what are my favorite cookbooks – my usual response is “Food Porn.”  I thought that would get your attention.  If you’re not familiar with this term, it’s not some kind of kinky sex with apple pies or anything.  Food Porn is what foodies and chefs call cookbooks such as The French Laundry, Chez Paniessse, and anything Charlie Trotter has to do with.  In the pages, you will find spectacular visual presentations of food at its’ pinnacle of beauty – provoking salivation and lustful hunger.  I don’t read these books for their recipes – I look at this shit for the pictures like a 10 year old that found his dad’s stack of Playboys.

The problem with cookbooks is similar to that of some religious texts in my opinion – people take it literally or as some call it – the word of God.  Some people read recipes, and as they attempt to replicate the beautiful dishes pictured, the stress causes them to be come wound tighter than a hummingbird’s asshole.  When was the last time you were in one of those big box bookstores?  There are more cookbooks than one could read in a lifetime.  Do you really believe every recipe in those texts are formatted to be reproduced in your two bedroom apartment?  No, no they’re not!  Plus, most chefs don’t give you their exact recipe – they leave something out, “their secret ingredient.”  This is why you cannot replicate the spinach dip like the one you get at Houston’s – they don’t tell you there’s mayonnaise in it.  Oops, sorry boys, your secret’s out!  Recipes should be taken with the proverbial grain of salt. [click to continue…]

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Clowns to the Left of Me & Jokers to the Right

by Slavo on December 30, 2009

Like many of you, I have been questioning the leadership of our nation (no, I’m still an Obama supporter we can’t blame everything on the black guy – I’m referring more to the grey-hairs we see on the Nightly News grandstanding against him) ever more often lately.  Regardless of your political affiliations you have to admit one thing;  It seems as though our legislatures are working more in their own microcosm and personal/party concerns than those of their constituents.  They are playing a chess game within the media in preparation for the next election cycle and the execution of personal/party vendettas rather than trying to successfully make our country a better place. [click to continue…]

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So What’s The Game Plan???

by Slavo on December 29, 2009

cheesecakeI love hearing from friends and family about what they’re thinking will be on the menu for the big Holiday Supper.  Getting some new tips and sharing others – I can’t talk about sports so yeah that’s pretty much all I’m bringing to the table.  With the brutal weather bitch-slapping our country currently, it sounds like frying the turkey outside isn’t sounding so promising (FYI – snow flakes and rain don’t mix well with screaming hot oil!).  I like this time of year because people are trying new recipes and eager to discuss victories and train-wrecks.  I went out on a limb this year – I baked…I fukn hate baking far too scientific, but I was give a recipe I’ve chased for nearly a decade.  (Nailed it!) [click to continue…]

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Shakin’ Up Your Holiday Sides….

by Slavo on December 29, 2009

Thai Spiced Brussel Sprouts

I love Brussels they are one of my very favorite veggies and a holiday staple.  This recipe is a twist on brussels adding a bit of “kick.”  Take 2 pounds of fresh brussel sprouts, with a paring knife – trim the bottom off of each sprout (this is the white/brownish base where the leaves come together).  Cut about 2 millimeters or so clean off, you’ll lose a few leaves and this is OK.  Now in the base of the sprout, cut a small cross with your knife – this doesn’t need to be super deep, this just ensure they cook evenly.    Get a pot of salted water boiling and have a large bowl of Ice water ready as well.  Next drop the sprouts into the boiling SALTED water for about 3-4 minutes, then pull them out and place in the ice water.  Repeat until all the sprouts have been cooked and chilled (just a reminder this process is called BLANCHING).   [click to continue…]

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So can you really cook?  Or are you one of those folks that your friends smile and nod and say “wow what a good meal” – only to mock your barely edible shat you threw down yet again…?  Well here is a dish that will silence the critics and you don’t need to be Alice Waters pull it off.  This is a pretty simple meal that produces fantastic results – Pork Roast with Cranberry-Pinot Sauce. [click to continue…]

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Sign this Petition – Help put an end to Corporate Farming Monopolies!!!

December 17, 2009

The Associated Press just uncovered a series of confidential commercial licensing agreements that give around 200 smaller companies the right to insert Monsanto’s genes (resistant to their Roundup herbicide) in their corn and soybean plants.
This means that Monsanto will OWN and CONTROL roughly 95 percent of all soybeans and 80 percent of all corn grown [...]

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blakroc

December 5, 2009

The Black Keys have joined forces with a stellar cast of hip-hop characters to create BlakRoc.  Check it out and put it in your arsenal ASAP.  It’s a damn good album – I must say.   www.BlakRoc.com

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Pinot Braised Short Ribs

December 4, 2009

Fact:  Short ribs kick ass!!!  Over the past several years chefs have come back to this old faithful – it’s like gourmet pot roast.  And best of all it is hella easy to make for a big group, doesn’t cost too much and taste superfuknfantastic!
This recipe is pretty easy seriously and turns out mighty nice. [...]

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Prime Rib Sunday Supper

December 2, 2009

The Weekly Dish – Prime Rib Sunday Supper
Prime rib is not cheap unfortunately, therefore I recommend keeping an eye out in the paper for butcher’s specials.  Typically it is sold by the number of ribs attached.  I recommend not going for anything less than four ribs – this stuff makes incredible leftovers if there’s actually [...]

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The Perfect Bacon and Egg Sando

December 1, 2009

The Weekly Dish – The Perfect Bacon and Egg Sando
You will need the following: good sourdough or whole wheat bread, eggs, shaved yellow onion, bacon (minimum 3 strips per sando), avocado, tomato (preferably heirloom variety), Miracle Whip (mayo can be subbed but I was raised using the Miracle on these), and Manchego cheese (so many [...]

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